AI Article Synopsis
- Chickpea has a higher fat content than other pulses, and this study examines the oxidative stability and sensory qualities of chickpea-sorghum extruded snacks in different proportions (50:50, 60:40, 70:30) during storage at elevated and room temperatures.
- The results showed that as the proportion of chickpea increased, the snacks had higher levels of harmful chemical markers (peroxide and -anisidine values) and developed worse sensory attributes, such as rancid aroma and off-flavors.
- Ultimately, a 50:50 chickpea-sorghum blend demonstrated the best shelf-life, being preferable for storage compared to higher chickpea ratios.
Article Abstract
In contrast to other pulses, chickpea has a relatively high fat content (3%-10%). This study was designed to investigate direct-expanded chickpea-sorghum extruded snacks (50:50, 60:40, and 70:30 chickpea:sorghum, w/w) with respect to: their oxidative stability and sensory properties during accelerated (55°C) and room temperature (25°C) storage; correlations between chemical markers (peroxide value and -anisidine value) and sensory data during accelerated storage; and the shelf-life of snacks extruded at the optimal expansion point as determined by a rotatable central composite design. Peroxide values and -anisidine values were in the range of 0-2.5 mEq/Kg and 5-30, respectively, for both accelerated and room temperature storage, and increased during storage ( < .05). 70:30 and 60:40 (w/w) chickpea-sorghum snacks had higher peroxide and -anisidine values compared to the 50:50 snack during storage at either temperature ( < .05). Rancid aroma and off-flavor of 60:40 and 70:30 chickpea-sorghum snacks (slightly intense = 6) also were higher than that of the 50:50 snack (moderately weak = 3) ( < .05). Significant correlations ( < .05) were found between chemical markers and sensory attributes ( < .05). The study illustrated that shelf-life decreased as the percentage of chickpea in the blend increased. Therefore, in terms of shelf-life, a 50:50 chickpea-sorghum blend is preferable.
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| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC7455968 | PMC |
| http://dx.doi.org/10.1002/fsn3.1731 | DOI Listing |
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